DTM 356 - Food Service Management

1. Define overall functions of each department in a health care facility.
2. Note how food service relates to all other departments
3. Write major policies and procedures for dietary department as directed
4. Document nutritional status of residents through assessments, reassessments, and progress notes with guidance from the licensed dietician
5. Develop dietary cardex or other component systems
6. Draw an organization chart for a dietary department
7. Describe Dietary Manager’s Code of Ethics
8. Write job descriptions and task breakdown for major positions in food service
9. Develop efficient work schedules and production schedules
10. Identify procedural changes of job functions during emergencies
11. Design a training program for new employees
12. Discuss interview techniques when interviewing prospective employees
13. Explain techniques to use when evaluating employee’s performance
14. Devise required record systems and construct filing procedure for storage of records
15. Explain how to construct an annual budget
16. Discuss newest data processing systems and techniques related to food industry
17. Identify communication techniques to use with surveyors, administrators, preceptor, staff, union, and residents
18. List ways to cope with stress
19. Plan preventive maintenance schedule for all kitchen equipment and set up equipment file system
20. Propose long-range plan for dietary department